By cocoa ccc
<h2>Royalties</h2>
10 pieces of mexican pepper
Cream cheese 230 g
Pepper cheese 200 g
2 eggs
Piercebury Crescent 1 box
Eye candy 20 pcs
A pinch of salt
Garlic to taste
<h2>Practice steps</h2>
1: Remove the cream cheese from the refrigerator and let stand near room temperature
2. Cut the jalal pepper in half and try to leave the stem on top (this is cuter and easier to eat). Be sure to wear gloves as jalape can really be spicy, especially if your hands hurt.
3: Use a spoon to scrape off all the seeds in the pepper.
4: Mix cream cheese, pepper cheese and a pinch of garlic and salt together and set aside.
5. Open the crescent roll and use your fingers to smooth out the creases on the dough to form 4 rectangles.
6: Cut about 10 strips of length into each rectangle with a pizza knife.
7: Fill the cheese mixture with a spatula or spoon with half of the jalapeno.
8: Wrap cheese-filled jalapeno peppers with your crescent-shaped dough strips, leaving a small gap of about a quarter under your eyes. Finally 2-3 strips of dough are used for each dough, depending on their size.
9: Stir the eggs well, place your wrapped jalapeno pepper on a baking sheet and rub well with the egg mixture.
10: Bake in the oven at 205°C for about 10 minutes. The dough should be golden brown after baking, and after cooling for a few minutes, place 2 eye candies in the place where the gap is left on each dough.
11, jalapone popper mummy is ready
<h2>Tips</h2>
Every jalapeña is a bit different, and that has a lot to do with maturity. You can also use regular green, red or yellow peppers, which can be chosen according to your preferences and may taste a little different.
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Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.